I'm a big fan too. I use it alot in my English style beers. I did a side by side ferment with it and the wyeast 1968 and found the beers almost identical in flavour. I continue to use the 1968 in my bitter as that yeast flocculates like no tomorrow and my bitter is crystal clear but for milds, stouts and porters I use the Nottingham

Re-hydrate and pitch. I boil a pint of water and cover it at the start of the brew session. By the time I'm ready to put in the wort chiller, the sterilized water is cool enough to re-hydrate the Nottingham. It starts as fast as a Wyeast smack pack but it finishes much sooner and at a fraction of the cost. A good clean taste that accents the maltiness of the beer. I think it compares to a Wyeast 1056.

Works good for multiple generations too. I've racked wort on 3 successive batches with no problem.

And I don't like it for the same reasons that the others do like it. I usually use WLP002 because if gives a very estery flavour, and isn't so attenuative.
If you want a highly attenuative neutral yeast, then it is good.

Thanks for the input guys... I actually have been using White labs for a year now but I moved and the shops here don't carry liquid yeast. So instead of the big hassle of ordering I decided to give the dry yeast Nottingham a try. Glad to hear about the clarity and the clean taste. I am actually not a fan of the estery flavour so this switch might work out perfect.

I tossed it in right after the brew and 3 hours later I had already had some fermentation. 12 hours later is was going max and hasn't stopped for 24 hours. Can't wait to try it.